Wine bottle serving ware and manufacturing process

ABSTRACT

A glass wine bottle serving ware and the method of manufacturing that uses a standard glass wine bottle. The outside surface of the bottle is first treated with a cleaning-wetting solution that cleans and removes oil from the surface, and keeps the outside surface fog free. Mini egg shell frits and optional gold mica is then applied to the wet inside surface. A U-shaped copper wire is bent and attached to the top of the wine bottle that will serve as a device for hanging. The bottle is then placed inside a glass kiln. A piece of ceramic is placed under the neck of the bottle to create a bent handle when heating. The wine bottle is then heated in a sequential manner to create a flat, serving ware with a bent handle.

This is a utility patent application which claims benefit of U.S. Provisional Application No. 60/836,490 filed on Aug. 8, 2006.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention relates to serving ware and the process used to manufacture glass serving ware.

2. Description of the Related Art

The appearance of the serving ware used to serve food plays an important role in the presentation and overall enjoyment of the meal. Manufacturers of serving ware are constantly searching for new, innovative attractive serving ware.

SUMMARY OF THE INVENTION

It is an object of the present invention to provide a novel piece of flat, glass serving ware and method for manufacturing glass serving ware.

It is another object of the present invention to provide a method of manufacturing serving ware made from a wine bottle.

Those and other objects are met by a novel piece of glass serving ware disclosed herein made from a glass wine bottle which is collapsed into a decorated plate structure with a raised handle.

An empty transparent or partially transparent glass wine bottle is first selected with all labels removed. The outside and inside surfaces of the wine bottle is treated with a combination cleaning and wetting solution that cleans and removes oil from the outside and inside surfaces. The solution is designed to evaporate with little or no residue. The solution is also designed to carry frit and mica particles so that they may be evenly dispersed on the inside surfaces of the wine bottle as the wine bottle is heated in the kiln. After the cleaning and wetting solution is applied, mini egg shell frit and gold mica is applied to the bottle's inside surface. An optional U-shaped copper wire may be inserted into the opening of the neck which acts as a hanger for hanging the serving ware vertically on the wall.

After the bottle as been prepared in the manner described above, it is then placed inside a glass kiln. In the preferred embodiment, a piece of ceramic (2×3×3.75 inches) is placed under the neck of the bottle creating an elevational handle that is used when carrying the serving ware or when placing it on a horizontal surface.

On the preferred embodiment, the prepared bottle is placed inside a cool kiln which is then heated at a slow rate of 500 degree Fahrenheit per hour until a final temperature of 1,000 degrees Fahrenheit is reached. The temperature is then maintained at or near 1,000 degrees Fahrenheit for approximately 20 minutes. Next, the temperature in the kiln is then increased slowly at a rate of 500 degrees Fahrenheit per hour until the kiln reaches approximately 1,275 degrees Fahrenheit. The kiln is then maintained at 1,275 degrees Fahrenheit for approximately 20 minutes. Next, the kiln is then quickly heated to 1,475 degrees Fahrenheit and then immediately lowered to 968 degrees Fahrenheit which is maintained for 45 minutes. After the 45 minutes, the serving ware is allowed to slowly cool to room temperature. Decorative ribbons or bows may be attached to the neck to make it more festive or attractive.

DESCRIPTION OF THE DRAWINGS

FIG. 1 is a top plan view of the serving ware produced by the process disclosed herein.

FIG. 2 is a side elevational view of the serving ware shown in FIG. 1.

FIG. 3 is a block diagram showing the individual steps in the manufacturing process.

DESCRIPTION OF THE PREFERRED EMBODIMENT(S)

Disclosed herein is a method of manufacturing a wine bottle shape serving ware made from a standard glass wine bottle made from transparent or partially transparent 86-94 COE bottle glass. As shown in the accompanying Figs. the serving ware 10 is a relatively flat structure that has the general outline shape of the wine bottle 12 with a lower flattened cylindrical body 15 and an upper narrow flat neck 20. The neck 20 curves diagonally upward from the body 15 and then bends horizontally thereby elevating the neck 20 above the body 15 when the body 15 is placed on a flat surface as shown in FIG. 2. During use, the neck 20 can then be used as a handle.

The wine bottle used to make the serving ware 10 can be any size and can be made of clear or colored glass. In the preferred embodiment, a wine bottle is made of 86-94 rated bottle glass which has been found to be less susceptible to cracking. To date, the inventor has identified five different colors of wine bottle's that can be used—clear, dead leaf yellow, champagne green, antique green and amber.

A U-shaped copper wire 25 is inserted to the neck opening that later may be used as a hanger for hanging from a vertical surface.

FIG. 3 depicts the steps used to manufacture the serving ware 10. The first step 40 is to select a desirable wine bottle made of 86-94 rated bottle glass. Next, the outside and inside surfaces of the wine bottle are treated with a cleaning-wetting solution that cleans and removes oil from the surfaces. The cleaning-wetting solution is designed to evaporate without forming a residue and is fog free. After the cleaning-wetting solution is applied, the third step 46 requires the application of mini eggshell frit to the bottle's wet inside surface. The frit includes Optul 82 coefficient of expansion float glass and glass powders to achieve the desired color inside the bottle. Optional gold mica can be applied to the inside surface of the bottle to give the bottle a gold sparkling tone. The amount of eggshell frit and gold mica applied depends on the color of the wine bottle and the desired decorative features.

In the preferred embodiment, the cleaning-wetting solution is made of 80% denatured alcohol, 10% (w/v) sodium borate (also known as Borax) and 10% (w/v) tri-sodium phosphate (also know as TSP).

The fourth step 46 requires the attachment of a copper wire to the neck opening of the wine bottle.

After the wine bottle has been prepared, it is then positioned horizontally in a glass kiln (step 48). The sixth step 50 requires the placement of a piece of ceramic 90 that measures approximately 2×3×3.75 inches under the neck of the wine bottle to create a bent bent elevated handle shown in FIG. 2. The wine bottle and the support surface are then placed into kiln (step 54).

It is important that the following heating process be followed closely to prevent cracking. The wine bottle is first heated at a slow rate of 500 degree Fahrenheit per hour to 1,000 degrees Fahrenheit (step 56). Next, the temperature is maintained inside the kiln at or near 1,000 degrees Fahrenheit for approximately 20 minutes (step 57). The temperature in the kiln is then increased slowly at a rate of 500 degrees Fahrenheit to approximately 1,275 degrees Fahrenheit. The kiln is then maintained at 1,275 degrees Fahrenheit for approximately 20 minutes (step 58).

Next, the kiln is quickly heated to 1,475 degrees Fahrenheit (step 60) and then immediately lowered to 968 degrees Fahrenheit and maintained for 45 minutes (step 62). After the 45 minutes, the serving ware 10 is then slowly cooled to room temperature (step 64).

In compliance with the statute, the invention described herein has been described in language more or less specific as to structural features. It should be understood, however, that the invention is not limited to the specific features shown, since the means and construction shown is comprised only of the preferred embodiments for putting the invention into effect. The invention is therefore claimed in any of its forms or modifications within the legitimate and valid scope of the amended claims, appropriately interpreted in accordance with the doctrine of equivalents. 

1. A glass serving ware, comprising: a. a transparent or partially transparent flat glass wine bottle-shaped body with an L-shaped bent handle that acts as an elevated handle when said body is placed on a flat surface, said body including gold mica particles located on the collapsed inside cavity of said wine bottle; and, b. a U-shaped wire extending from said neck of said bottle.
 2. A wine bottle serving ware manufacturing process, comprising the following steps: a. selecting an empty glass wine bottle with a upward neck and wide cylindrical body; b. coating the outside surface of said wine bottle with a cleaning-wetting solution; c. applying gold mica particles to the inside surface of said wine bottle; d. attaching a U-shaped wire to the neck of said wine bottle; e. positioning said wine bottle horizontally on a kiln oven compatible support surface; f. placing a ceramic raised element under said neck of said wine bottle; g. placing said wine bottle and said support surface on kiln; h. heating said kiln at a rate of 500 degrees per hour up to 1000 degrees Fahrenheit, soak for 20 minutes; i. heating said kiln at a rate of 500 degrees Fahrenheit per hour up to 1,275 degrees Fahrenheit, soak for 20 minutes; j. heating said kiln to 1,475 degrees Fahrenheit; k. reducing the temperature in said kiln to 968 degrees Fahrenheit, and soaking said kiln for 45 minutes; and, l. letting said wine bottle to cool to room temperature. 